Trim excess fat from the pork shoulder, leaving some fat cap intact. Pat dry with paper towels. Season generously with salt and pepper on all sides.

Heat vegetable oil in a large skillet over medium-high heat. Brown the pork shoulder on all sides until a deep golden crust forms, about 3-4 minutes per side.

Place sliced onions at the bottom of your slow cooker.

In a mixing bowl, combine chicken broth, barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, tomato paste, smoked paprika, mustard powder, onion powder, garlic powder, cayenne (if using), salt, and pepper. Stir until well combined.

Place the seared pork shoulder on top of the onions in the slow cooker. Add minced garlic around the pork. Pour the sauce mixture over everything.

Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is extremely tender and easily shreds with a fork. The internal temperature should reach at least 195°F for that perfect fall-apart texture.

Once cooked, carefully remove the pork to a large cutting board or dish. Remove and discard the bone if present. Using two forks, shred the pork, discarding any large pieces of fat.

Skim excess fat from the top of the cooking liquid in the slow cooker. If you prefer a thicker sauce, transfer the liquid to a saucepan and simmer to reduce for 10-15 minutes.

Return the shredded pork to the slow cooker and mix with as much of the cooking liquid as desired to moisten the meat. Keep warm until ready to serve.

Toast hamburger buns if desired. Pile the pulled pork onto the buns, add extra barbecue sauce if you like, and top with coleslaw and pickles for the perfect pulled pork sandwich.